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Recipe Category: Main Courses

Pomegranate and Pistachio Lamb

Serves: 6-8
Preparation Time: 15 minutes
Cooking time: 6 hours slow cooking
  • 2 pomegranates
  • 1 large leg of lamb
  • 1 bulb garlic
  • 1 bullhorn red capsicum, sliced
  • 1/4 cup Balsamic vinegar
  • extra virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon smoked paprika
  • 1 bunch Continental parsley or coriander
  • honey
  • 1/4 cup chopped pistachios

Remove the seeds from the pomegranate and retain any juice*. Rub the lamb with the juice, drizzle with oil, and season. Cut the top of the bulb of garlic, keeping it intact. Place the garlic, capsicum, half the parsley and half the pomegranate seeds into a roasting dish. Nestle the lamb in the centre. Drizzle everything with vinegar, oil, season and sprinkle with paprika. Cover the dish tightly with two layers of foil. Roast at 140°C for 5 hours. Remove lamb and keep warm. Pass the juices, garlic and capsicum through a sieve, into a saucepan, pressing with the back of a wooden spoon to extract as much flavour as possible. Simmer the pan juices until syrupy and season (adding a little honey if needed). Serve lamb with pan juices, sprinkled with remaining pomegranate, pistachios and parsley.



Roll the whole pomegranate on the bench, pressing lightly to dislodge the seeds. Cut open and shake into a sieve over a bowl, teasing out the seeds (arils) and collecting the juice underneath. Remove any pith.

Author: Naomi Crisante
Date Created: 04/04/2021